SPINACH & MUSHROOM LENTIL LOAF
Delicious vegan and gluten free recipe with lentils, spinach and mushrooms. Topped with delicious vegan BBQ sauce
Provided by palousebrand
Categories Vegan
Time 2h
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Bring 3 cups of water to a boil and add lentils, reduce heat to a slow rolling boil for approximately 30 minutes, or till tender. Drain, cool and separate volume into 1½ cups and ½ cup measures.
- Place flax seeds in a small bowl and pour boiling water over, stir to combine well, set aside and allow to cool and thicken.
- Preheat oven to 375°.
- Heat olive oil over medium heat and a large saucepan. Add onion and garlic, sauté for approximately 6 minutes, until the onions are tender. Add carrots and mushrooms and continue to cook for approximately 4 minutes until carrots and mushrooms are tender. Add thyme and spinach, cooking approximately 2 minutes until spinach is wilted. Add in Braggs and ½ cup of the Spicy BBQ Sauce - combine all ingredients by stirring. Turn the heat off and add salt and pepper to taste, if needed.
- Using a food processor, process 1½ cups of the cooked lentils and ½ cup of the oats until smooth, (if there are a few bits remaining, that's ok), place mixture in a large bowl. Add in remaining lentils and oats. Add the flax mixture, almond flour and cooked vegetable mixture. Stir to combine and then use your hands to finish mixing and slightly mashing together. All ingredients are now together and ready to spoon into a 9"x5" loaf pan. Make certain you press the mixture into the loaf pan firmly.
- Spread ¼ cup of BBQ sauce on top of the lentil loaf.
- Bake uncovered for 35-40 minutes and cool for approximately 10 minutes before serving.
Nutrition Facts : Calories 156.5, Fat 2.8, SaturatedFat 0.4, Sodium 171, Carbohydrate 26.4, Fiber 7.8, Sugar 6.3, Protein 6.9
LENTILS AND SPINACH
This is my own adaptation of an Indian recipe. It doesn't look like much, but it is surprisingly yummy. Serve this for dinner over hot rice or a diced baked potato. Pair with carrots, cauliflower, or a fresh sliced tomato for a full meal.
Provided by bobawood
Categories 100+ Everyday Cooking Recipes Vegan
Time 1h5m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in a heavy pan over medium heat. Saute onion for 10 minutes or so, until it begins to turn golden. Add minced garlic and saute for another minute or so.
- Add lentils and water to the saucepan. Bring mixture to a boil. Cover, lower heat, and simmer about 35 minutes, until lentils are soft ( this may take less time, depending on your water and the lentils).
- Meanwhile cook the spinach in microwave according to package directions. Add spinach, salt and cumin to the saucepan. Cover and simmer until all is heated, about ten minutes. Grind in plenty of pepper and press in extra garlic to taste.
Nutrition Facts : Calories 165.3 calories, Carbohydrate 24 g, Fat 4.3 g, Fiber 10.4 g, Protein 9.7 g, SaturatedFat 0.5 g, Sodium 639.1 mg, Sugar 3.3 g
SAUTEED SPINACH WITH MUSHROOMS
Not many ingredients but fresh is the key! Your kids shouldn't even mind eating spinach or mushrooms after tasting this. I have been making this dish for years and now don't really even need to measure ingredients. I just make to taste and we usually have this as a side dish for red meat. Pick your favorite mushroom. I like to use cremini. I have used portobello before but the gills make this dish an ugly brown color, so if you use portobello, remove the gills. The original recipe calls for boiling the spinach for one minute before sauteing but I skip that step now and just throw the bag of baby spinach in the saute pan and it wilts in the pan. It's your choice. Also, be gentle with the salt and pepper because too much ruins the dish. It's best to use a little then add more if needed after tasting, but most times you won't want to ruin the flavor.
Provided by southern_gal12000
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Bring water in a large pot to a boil (enough to cover spinach). Add the spinach and cook for 1 minute or less. * (This step is for spinach not cleaned and in a bag so I usually skip this step now and just add the raw spinach after cooking the mushrooms but cook for a couple of minutes or until the spinach leaves have wilted.).
- * Drain in colander and let cool. Squeeze spinach to extract moisture and chop.
- Melt all but 1 tablespoons of butter in the pan on medium low heat, add the the sliced mushrooms and cook, stirring often.
- Add salt and pepper when mushrooms are almost cooked and add remaining butter and spinach. Cook thru stirring about 30 seconds.
- Sprinkle with chopped garlic, stir and cook for a few more minutes. Serve immediately.
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